[p]Thanks again to all who offered advice and comfort during my brisket trials yesterday. You know the punch line: it was absolutely delicious. [p]I took it off when the flat hit 181, wrapped the whole monster in 2 layers of foil and a warm towel, then stuck it in a cooler. Three hours later (internal temp 160) it was still piping hot.[p]Despite earlier misgivings, I had no trouble separating point from flat. The flat could have been a shade moister, I thought. But my guests (including a good ole girl from Ft. Worth) declared it perfect. And the point was incredible - sliceable but ready to fall apart, and very juicy.[p]This adventure confirms that the Egg forgives all! I'm no longer intimidated by whole briskets; as JJ told me (thanks big brother), they're not hard just time-consuming. If you haven't tried one yet, you're missing a major Eggsperience.